fbpx
VegMeUp - Plant Based Meal Kit Delivery Service

Free Shipping To Melbourne & Sydney Metro

1300 255 803

0 Items - $0.00

Middle Eastern Khoresh Bademjan with Couscous

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
40 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Couscous ½ cup 1 cup
Eggplant 1 2
Onion 1 2
Orange 1 2
Spinach 1 handful 2 handfuls
Spice mix (turmeric, cayenne) 1 tsp 2 tsp
Shaved almonds 15 gr 30 gr
Pomegranate paste 1.5 tbsp 3 tbsp
Tomato paste 1 tbsp 2 tbsp
Lentils 400 gr 800 gr
*Olive oil 3 tbsp 6 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

Vegan Khoresh Bademjan with couscous and lentils

  Nutrition per 100 gr (Average serve is 400gr)
  Energy 469Kj
  Protein 4.5g
  Fat, Total 4g
  –  Saturated 0.3g
  Carbohydrates 12.1g
  – Sugars 49g
  Sodium 64mg
  Allergens Wheat (couscous) Almonds
Exciting flavors from the middle east. This dish has Persian roots and has lovely fresh and zesty flavors. Try this dish and see for yourself.

TOOLS: Mixing bowl, fry pan, spatula, oven, baking paper, kettle

METHOD

1

SLICE & BAKE                     

Pre-heat oven to 230C ● slice eggplant into 0.5cm thick matchstick sized pieces ● place in a bowl and add 1(2) tbsp of oil and a pinch of salt ● mix well and place on oven rack with baking paper ● place in oven and bake for 20-25 minutes until golden and soft ● turn halfway

2

COOK
Boil water in kettle ● place couscous in a bowl and top with boiling water (ratio 1:1: ½ cup water per ½ cup of couscous) and salt ● cover and set aside ● after 6 minutes remove cover and fluff with a fork ●  place cover back on top and set aside

3

PREP & FRY                         

Slice onion into half rings ● zest orange and set zest aside ● place fry pan on medium heat with 2(4) tbsp of oil ● fry onions for 5 minutes  or until golden ● add almonds, spice mix and tomato paste ● cook for 1 minute ● add lentils and pomegranate paste

4

PREP & FRY 2                     

Bring everything to the boil then reduce to a low ● add cooked eggplant ● add a good pinch of salt and the juice of the orange ●  simmer for 7 minutes ● when the mixture becomes dry add some water

5

FINISH & SERVE               

Place couscous into a bowl ● give the sauce a final taste and season with S&P if necessary ● mix spinach through the sauce and wilt for 1 minute ● place sauce on top of the couscous ● garnish with the set aside orange zest

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.